Did you know that portobello mushrooms are cultivated in over 70 countries, from Europe to North America? Making them the most common and widely consumed mushroom in the world, and for good reason. Portobello mushrooms are low in calories, and rich with 15 vitamins, minerals, and antioxidant phytonutrients, including, copper, selenium and B vitamins. This variety of mushroom can be harvested at three different times in its growth cycle, when immature it’s called a white mushroom, while it’s maturing it’s called a cremini, and when fully matured it’s called a portobello. White mushrooms are small and have a mild, earthy taste and firm texture, good for salads. Creminis are a little larger and offer a more intense flavor with a meaty texture, ideal for sautéing and stir-fry dishes. While portobellos have a large cap which is a great choice for grilling and frying. Large portobellos can even be used as patty for burgers, a delicious vegetarian alternative that delivers a satisfyingly meaty texture and rich, brothy flavors.

Grilled Portobello Burgers with Garlic Mayo

A mouthwatering burger that delivers big flavor.

Ingredients

Marinade:

• 2 teaspoons Morton and Bassett chili powder
• 1 teaspoon dark or light brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon Morton and Bassett garlic powder
• 1 teaspoon Morton and Bassett onion powder
• 1 teaspoon Morton and Bassett smoked paprika
• 1/4 – 1/2 teaspoon Morton and Bassett chipotle chili powder
• 1/2 teaspoon Morton and Bassett ground black pepper
• 1/3 cup extra virgin olive oil

Burger:

• 4 portobello mushrooms, stems and gills removed
• 1/3 cup mayonnaise
• 1 teaspoon chopped chives
• 1/4 teaspoon Morton and Bassett garlic powder
• 1/4 teaspoon fine sea salt
• 1 small red onion, sliced, rings kept intact
• 4 burger buns
• 4 lettuce leaves
• Olive oil for grilling

Directions

Combine all marinade ingredients in a small mixing bowl.

Place the mushrooms on a baking sheet. Drizzle marinade over the mushrooms and rub in to coat all sides. Let sit for 15 minutes.

Preheat the grill to high heat.

Stir together the mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grates with olive oil. Place mushrooms and red onion rings on the grill and cook for 5-7 minutes per side, until the mushrooms and onions darkened and tender.

Spread the Garlic Mayo on each bottom bun. Place a lettuce leaf, a few onion rings followed by a mushroom on each bottom bun. Cover the mushroom with a top bun to complete the burger.

Servings 4